1 (3 to 3 1/2 lb.) chuck roast
2 tbsp. oil
1 (16 oz.) can tomatoes, cut up
1 (4 oz.) can green chilies
1/2 c. beer
2 tsp. chili powder
2 tsp. beef bouillon granules
1/4 c. beer
2 tbsp. flour

Brown meat in oil. Combine tomatoes, green chilies, 1/2 cup beer, chili powder, and bouillon. Bring to a boil. Pour over roast. Cover and simmer until done. Remove roast. Combine 1/4 cup beer and flour. Add to pan juices and simmer until thickened.